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January 30, 2011

I didn't take any pictures of this dish, so instead we've got some lovely shots of Rugby Boog. She's new to the sport, but seemed to really enjoy being part of a team. Or at least wearing the uniform of one....

January 27, 2011

This was not so much a recipe as a project. The kind that involves file folders, spreadsheets, hours of research, and weeks of planning. I have admitted before that I'm not much of a recipe gal. So when I saw that this month's challenge involved 5 pages of instruction, and that that was just a fraction of the final product, my first thought was to bow out. I don't even have a real sweet tooth. I don't actually care if my food looks good. But then I remembered that the reason I joined this group was to challenge myself. And taking a sick day on the second challenge seemed kind of weak. So I steeled myself, took a deep breath, and said "Challenge Accepted." [Insert Dartagnon-like glove slap here]

January 26, 2011

I lost a dear friend this week. She was born Darlene, and was lovingly dubbed Jarlene a few years after I met her. (You see, her license plate was JAR-2081.) She was my 1997 Toyota Camry. I bought Jarlene in 2002, and we spent 8 years together (her "Glory Years," she always said). I can still remember the day I met her- a late summer afternoon, in the dealer's lot.

January 25, 2011

I am extremely excited about this post because it involves bacon and sandwiches. I feel very strongly about both. Bacon is one of the only meats that I actually missed when I didn't eat meat. Occasionally a burger also sounded good, but mostly bacon was what I found myself longing for if ever wanted meat. Bacon is also really one of the only meats I like in a sandwich. Most deli meats disturb me- have you seen the "turkey breast" at the Boar's Head counter? No turkey's breast ever looked that uniform and unstriated. It's completely unnatural. And speaking of sandwiches, I can go on a good rant if I'm served one with sub-par ratios among the various ingredients, or worse, if there isn't an arrangement such that each bite contains some of each ingredient. How annoying is it when you get a sandwich with one round tomato slice, a pile of onions, an squirt of mustard all in the center of the sandwich so that the corner bites have nothing but cheese and bread crust? It's really annoying, that's how.

January 13, 2011

I swore I would make a recipe as I baked this dish. I would be testing two different permutations, so certainly I could keep tabs on how much of each ingredient I used so as to best direct you toward the perfect savory bread pudding. But instead, I got caught up in winging it and the drooly anticipation of my dinner, and so instead, I have a wobbly sort of recipe, and a set of suggestions- AND links to where you might find less wobbly recipes and more suggestions. I do all of this because I want you to make this bread pudding, before it gets warm and the fun of comfort food is replaced by the bright colors of spring vegetables.

January 8, 2011

I know what you're thinking, who starts off the new year with fried foods? Didn't we just indulge for 3 weeks straight? BUT, this fried food is topped with a slaw. A slaw with no mayo. A slaw made with fruit. (Slaw is starting to look like a really weird word right about now...) So relax, your resolutions are safe. And you will thank me, because this is a fantastic dish. Perfect to snack on, a great dinner accompanied by a green salad, and likely to be a show stopper at a party.WARNING: Sections of this post are rated PG for being "Pretty Gross." Or "Particularly Goosey." Or "Perceptibly Greasy." Or... ok I'll stop. Basically, what I'm saying is that there are waterfowl body parts graphically depicted.

January 4, 2011

The holidays are behind us and it's back to real life. I haven't posted in a while because I've been working so hard on my thesis enjoying the time off work and trying to finish the leftovers our families bestowed on us after Christmas... so there hasn't been much to blog about. Short notes on the Dog Eat Blog Holiday include: